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Bakery Application

Description:
Description:
Information

 

Emulsifiers have various effects on the production process of food and improve its quality. They are used in various types of food. Functions of emulsifiers are listed below.

 

 

Application

Suggested Emulsifiers

Functions

Bread

● Glyceryl Monostearate (Mono and Diglycerides) (GMS)

● Diacetyl Tartaric Acid Ester of Mono(Di)Glycerides (DATEM)

● Sodium Stearyl Lactate (SSL)

● Calcium Stearyl Lactylate (CSL)

● Dough strengtheners

● To make the dough stronger, to form and maintain the crumb structure with the desired volume and texture

● Dough softeners

● To obtain a softer crumb structure and improve bread freshness

Biscuits

● Glyceryl Monostearate (Mono and Diglycerides) (GMS)

● Diacetyl Tartaric Acid Ester of Mono(Di)Glycerides (DATEM)

● Sodium Stearyl Lactate (SSL)

● Calcium Stearyl Lactylate (CSL)

● To facilitate production and improve eating properties

● In low-fat biscuits, can be used as a fat replacer to obtain a good texture and eating properties

Cakes

● Glyceryl Monostearate (Mono and Diglycerides) (GMS)

● Acetylated Mono- and Diglycerides (ACETEM)

● Lactic acid fatty acid glyceride (LACTEM)

● Tripolycerol Monostearates (PGE)

● Volume improvement

● To influence the amount and size of the air bubbles which exist in cakes and improve aeration

● Texture improvement

● To improve crumb structure and tenderness

 

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